June's Soup of the Month
From the Kitchen of Amy Rothenberg ND
I started this soup from a recipe at Epicurious.com but as I often do, doctored it up! Instead of heavy cream I used full fat plain yogurt. Click here for the original recipe. I also did not use all that lemon juice, just about half seemed plenty. I love the advice about leaving some tips for garnish, sure was a pretty bowl of soup.
- 2 pounds green asparagus
- 1 large onion, chopped
- 3 tablespoons unsalted butter
- 5 to 6 cups chicken broth
- 1/2 cup full fat plain yogurt
- 1/4 teaspoon fresh lemon juice, or to taste
Cut tips from 12 asparagus, 1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish. Cut stalks and all remaining asparagus into 1/2-inch pieces.
Cook onion in 2 tablespoons butter in a 4-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add 5 cups broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes.
While soup simmers, steam reserved asparagus tips until just tender, then drain.
Purée soup in batches in a blender until smooth, transferring to a bowl (use caution when blending hot liquids), and return to pan. Stir in yogurt, then add more broth to thin soup to desired consistency. Season with salt and pepper. Bring soup to a boil and whisk in remaining tablespoon butter.
Add lemon juice and garnish with asparagus tips.
Soup keeps, covered and chilled, 2 days. If making ahead, add last tablespoon butter and lemon juice after reheating.